Preserved Lemon Ice Cream

During this month’s Paleo Pen Pal swap I received some preserved lemons from my friend over at Vivacious Dish.  Initially, I didn’t know whether to go sweet or savory and had a whole slew of ideas I wanted to test out!  My post yesterday included a savory Moroccan dish — which of course was the safe route.  Tonight I veered off just a bit more and decided to test my skills at ice cream…preserved lemon ice cream! 

Overall result?  Ha ha, well…it’s different.  The preserved lemons are a wee bit on the salty side of life.  Rinsing them helps, but even so, your ice cream will have a kick to it.  Think — chocolate covered bacon?  Same kind of concept.  Some people really like it, but it’s an acquired taste.  We really enjoyed this ice cream and at this point I have a whole preserved lemon left!  That’s right; I’ve already got plans for it.  🙂

Stay tuned!  For now, here’s a new treat recipe for you.

 

Ingredients

  • 1.5 cans of full-fat coconut milk
  • 3 egg yolks
  • 1/2 c. raw honey
  • 2 tsp. vanilla
  • 3 tbsp. preserved lemon, well rinsed & diced
  • fruit for topping — we used raspberries

**Note:  I chopped up the pulp of the lemon enough that it could be easily incorporated.  As for the rind, I grated it finely so that the ice cream would remain smooth.

 

Process

  1. In a medium sauce pan whisk the coconut milk, yolks, honey, vanilla, and lemon together.
  2. Place over medium heat until the coconut milk begins to foam a little bit.  Continue whisking.  This will take around 10 minutes.
  3. Let your mixture cool slightly before transferring it to your refrigerator.  Let it remain in your refrigerator for at least a few hours — I let mine sit overnight.
  4. Pour into your ice cream machine and churn to the recommended amount of time.  For my machine, I typically do 15 minutes.
  5. Transfer to the freezer for a half hour or so.  This will help your ice cream firm up a bit more.  You can eat it right after churning but it will be more like soft serve.
  6. Top with whatever you have on hand.  I figured some bright red raspberries would be perfect.
  7. Enjoy!

 

 

 

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